Name: Creme Brûlée Cookies with Caramelized Sugar Recipe
Prep time: 1 h 50 min
Cook time: 9 min
Total time: 1 h 59 min
Cuisine: French-inspired
Ingredients: 2 1/4 cups whole milk (540 ml); 6 egg yolks; 1 cup + 2 tbsp granulated white sugar (225 g); 1/8 tsp salt; 1 1/2 tbsp vanilla bean paste; 3 1/2 tbsp cornstarch (28 g); 3 tbsp unsalted butter, cut in cubes (42 g); 2 1/2 cups all-purpose flour, spooned and leveled (313 g); 1/2 tsp baking powder; 1/2 tsp salt; 1 1/4 cup granulated white sugar (250 g); 1 cup unsalted butter, softened (224 g); 1 egg; 1 tbsp vanilla bean paste; 1/2 cup granulated white sugar (for rolling the dough in) (100 g); 1/2 cup granulated white sugar (for the brûlée topping) (100 g)

Imagine biting into soft, buttery sugar cookies that are crowned with rich vanilla pastry cream and a crisp layer of caramelized sugar—sounds like a dream, right? That’s exactly what you get with this Creme Brûlée Cookies with Caramelized Sugar Recipe, and I can’t wait to share it with you!

The image shows several soft cookies placed on a white marbled surface. Each cookie has two main layers: a base layer that is light beige with a smooth texture, and a top layer which is a glossy, golden-brown caramel-like spread with darker brown spots and streaks, giving it a slightly shiny and textured look. The cookies are round and uniform in size. To the right side of the image, there is a shiny gold spoon partially resting on the surface, reflecting some light. The overall look is warm and inviting, with a mix of smooth and sticky textures. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creme Brûlée Cookies with Caramelized Sugar Recipe
Top Tip
How to Serve Creme Brûlée Cookies with Caramelized Sugar Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creme Brûlée Cookies with Caramelized Sugar Recipe

Why You'll Love This Recipe

Ever since I first tried these creme brûlée-inspired cookies, they've become my go-to fancy treat that's surprisingly easy to make at home. They hit all the right notes between soft, chewy, creamy, and crispy!

Deliciously Decadent: Creamy vanilla pastry cream paired with buttery sugar cookies is pure indulgence in every bite.
Perfect Texture: Soft, chewy cookies topped with caramelized sugar offer the delightful contrast of crunch and cream.
French-Inspired Elegance: A classic dessert reimagined into a portable cookie that impresses any crowd.
Fun Finishing Touch: Using a kitchen torch to brûlée the sugar brings an interactive element and irresistible aroma.

Ingredients & Why They Work

Gathering fresh, quality ingredients is the first step to making these cookies shine. For best results, choose full-fat milk and good vanilla bean paste—it makes all the difference in flavor for the pastry cream. Also, don’t skip rolling the dough in sugar for that sparkling crust!

Flat lay of two whole brown eggs with clean shells, a small white ceramic bowl of whole milk, a small white ceramic bowl filled with fine white granulated sugar, a few cubes of unsalted butter on a simple white ceramic dish, a small white ceramic bowl containing fine pale yellow cornstarch powder, a small white ceramic bowl with smooth golden vanilla bean paste, a small white ceramic bowl of fine white baking powder, a neat pile of all-purpose flour on a white ceramic plate, all ingredients fresh and natural, arranged with perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Whole milk: The richness of whole milk creates that luscious, creamy texture in the pastry cream.
Egg yolks: Provide the custard base’s silky body and help thicken the pastry cream beautifully.
Granulated white sugar: Used both in the dough and for caramelizing, it offers sweetness and that signature brûlée crunch.
Salt: Just a pinch balances the sweetness and enhances flavors throughout.
Vanilla bean paste: Loads of aromatic vanilla flavor and tiny vanilla specks to elevate the cream and cookies.
Cornstarch: Helps thicken the pastry cream without making it heavy or gloopy.
Unsalted butter: For buttery richness in both the cookie dough and the pastry cream finish.
All-purpose flour: Provides structure for soft yet sturdy sugar cookies.
Baking powder: A gentle leavening agent that keeps cookies light and tender.
Egg: Adds moisture and richness, helping bind the cookie dough together.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Feel free to make this Creme Brûlée Cookies with Caramelized Sugar Recipe uniquely yours! These cookies are wonderfully versatile, so you can tweak flavors or textures to match your cravings or dietary needs.

Variation: For a seasonal twist, try folding in a teaspoon of ground cinnamon or a hint of orange zest into the sugar cookie dough before baking. The warm spices add a cozy depth that pairs beautifully with the creamy vanilla pastry cream.
Dietary: If you want a dairy-free version, substitute the whole milk with your favorite plant-based milk like oat or almond milk for the pastry cream, and use dairy-free butter for the cookies. The texture might be slightly different but still delicious!
Textural Upgrade: Add finely crushed toasted almonds or pistachios sprinkled on the pastry cream before caramelizing the sugar for a delightful crunch contrast to your soft, chewy cookies.

Step-by-Step: How I Make Creme Brûlée Cookies with Caramelized Sugar Recipe

The image shows a close-up of two stacks of small round toasted flatbreads with a golden brown char on the surface, lightly crisped with some dark spots. On top of the front stack, there is one piece with a bite taken from it, revealing a soft, crumbly light beige inside. Each flatbread has a slightly uneven, rustic texture with a warm toasted color on top. The items are set on a metal wire rack placed on a white marbled surface. The lighting highlights the toasted and soft textures well, giving a warm and fresh feel. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare Your Vanilla Pastry Cream

Begin by gently heating 2 ¼ cups of whole milk in a medium saucepan over medium-low heat until it’s steaming but not boiling—watch closely so it doesn’t boil over. Meanwhile, whisk together 6 egg yolks, 1 cup plus 2 tablespoons of granulated sugar, ⅛ teaspoon salt, 1 ½ tablespoons vanilla bean paste, and 3 ½ tablespoons cornstarch in a large bowl until the mixture turns smooth and pale yellow.

Slowly drizzle about a quarter of the warm milk into the egg mixture while whisking vigorously to temper the eggs. Then, pour in the remaining milk and whisk to combine. Transfer this mixture back to the saucepan and cook over medium-low heat for 8 to 12 minutes, whisking constantly. You’ll know it’s ready when it thickens enough to hold soft peaks—like a thick pudding.

Remove from heat and stir in 3 tablespoons of cubed unsalted butter until fully melted and glossy. Cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled. This creamy vanilla pastry cream will be the luscious heart of your cookies.

Step 2: Get Your Oven and Baking Sheets Ready

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to keep your cookies from sticking and to promote even baking. Setting everything up in advance makes the process smooth and fun!

Step 3: Whisk Dry Ingredients Together

In a large bowl, whisk 2 ½ cups all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon salt until combined. This ensures even distribution, which helps the cookies rise and develop a perfect texture.

Step 4: Cream Butter and Sugar

Using a stand mixer with a paddle attachment or a hand mixer, beat 1 cup softened unsalted butter with 1 ¼ cups granulated sugar on high speed for about 2 minutes until the mixture is light, fluffy, and pale. This step traps air and sets the foundation for the cookies’ tender crumb.

Step 5: Add the Egg and Vanilla Bean Paste

Mix in 1 large egg and 1 tablespoon of vanilla bean paste on medium speed for 1 to 2 minutes, ensuring the batter is smooth, pale, and fluffy once more. This boosts flavor and contributes to the cookie’s delightful softness.

Step 6: Combine Dry Ingredients with Wet

Gradually add the flour mixture to the wet ingredients on low speed, mixing just until the dough comes together with no visible flour streaks. Overmixing can make cookies tough, so stop as soon as it’s combined.

Step 7: Shape and Roll Your Cookies in Sugar

Using a large cookie scoop, portion out the dough into balls. Roll each ball generously in ½ cup of granulated sugar until fully coated—this creates a shimmering, crackly crust after baking that’s so inviting!

Place six cookie balls at a time on each prepared baking sheet, spacing them evenly. Gently press down to slightly flatten each ball, helping the cookies bake evenly into soft, chewy rounds.

Step 8: Bake the Cookies Until Perfect

Bake for 9 to 10 minutes until the cookie edges are set but the centers remain soft. The aroma of warm, buttery sugar will begin to fill your kitchen—it’s pure happiness! Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before assembling.

Step 9: Pipe on the Chilled Vanilla Pastry Cream

Fill a piping bag fitted with a small round tip with your chilled vanilla pastry cream. Once the cookies are cool, pipe a generous dollop right onto the center of each. This creamy topping is the luscious center that makes these cookies truly irresistible.

Step 10: Sprinkle and Brûlée the Sugar Topping

Sprinkle about 1 teaspoon of granulated sugar over the pastry cream on each cookie. Carefully use a kitchen torch to brûlée the sugar until it’s golden brown, caramelized, and delightfully fragrant—think roasted marshmallows. This finishing touch adds a crisp crackle over the soft, creamy topping.

Step 11: Let Them Cool and Serve

Allow the caramelized sugar to cool and harden for about 10 minutes before serving. For the best texture and freshness, assemble the pastry cream topping just before enjoying these gems. Trust me, it’s worth the wait to keep those cookie bases from getting soggy!

Top Tip

Mastering the Creme Brûlée Cookies with Caramelized Sugar Recipe is all about attention to detail and timing. These tips will help you nail every step and enjoy the best texture and flavor possible.

Pastry Cream Cooling: Always place plastic wrap directly on the surface of the pastry cream to prevent that annoying skin from forming while it chills. It keeps the texture smooth and silky.
Sugar Rolling: Roll your cookie dough balls thoroughly in sugar before baking to get that beautiful sparkling crust—the texture contrast is magical!
Small Batch Baking: Bake just 6 cookies at a time to ensure even spacing and perfect edges. It’s a game changer for getting that delicate chewiness.
Caramelizing with a Torch: Using a kitchen torch is the best way to caramelize the sugar topping evenly and safely. If you skip this, you risk under- or over-burning that heavenly sugar layer.

How to Serve Creme Brûlée Cookies with Caramelized Sugar Recipe

A white bowl holds one thick layer of light beige creamy sauce with tiny black specks throughout, swirled smoothly in a circular pattern. On top, there are eight small cubes of white cheese scattered unevenly across the sauce. The bowl is placed on a wooden surface replaced by a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For an elegant touch, consider adding a light dusting of powdered sugar around the edge of the pastry cream or decorating with a tiny vanilla bean shard on top. Fresh berries like raspberries or blueberries add a pop of color and fresh brightness that pairs wonderfully with the creamy, buttery cookie. A delicate sprinkle of flaky sea salt right after torching the sugar can also elevate the flavor with a subtle contrast.

Side Dishes

Creme Brûlée Cookies make a delightful dessert or afternoon snack alongside a hot cup of coffee or tea. For a refined dessert spread, serve them with a scoop of vanilla bean ice cream or a small bowl of mixed berries. Champagne or a glass of dessert wine like Sauternes can also complement the caramelized sugar and vanilla notes beautifully.

Make Ahead and Storage

Storing Leftovers

If you have any leftover cookies without the pastry cream topping, store them in an airtight container at room temperature for up to 2 days to keep them soft and chewy. The pastry cream itself should be kept chilled in an airtight container in the fridge and is best used within 2 days for freshness.

Freezing

You can freeze the baked cookies before assembling. Flash freeze the unfilled cookie dough balls or baked cookies on a tray, then transfer them to a freezer-safe bag or container for up to a month. Thaw fully at room temperature before piping on the pastry cream. Avoid freezing assembled cookies because the pastry cream and caramelized topping don’t freeze well.

Reheating

Since the cookie is best enjoyed fresh with the pastry cream and brûlée topping, reheating isn't recommended after assembly. However, if you want to warm just the baked cookie (no topping), pop it in a 300°F oven for 5 minutes to regain softness. Add the pastry cream and caramelize sugar fresh before serving.

Frequently Asked Questions:

Can I use regular vanilla extract instead of vanilla bean paste?

Yes, you can substitute regular vanilla extract, but vanilla bean paste provides a richer, more intense vanilla flavor and those lovely vanilla flecks that add authenticity to the creme brûlée experience.

What if I don’t have a kitchen torch to caramelize the sugar?

If you don’t have a kitchen torch, you can briefly broil the sugar-topped cookies in your oven. Keep a very close eye as broilers can burn the sugar quickly. Another option is to skip the brûlée topping but serve with a sprinkle of sugar for added sweetness.

How long can I prepare the pastry cream in advance?

You can prepare the vanilla pastry cream a day ahead. Chill it thoroughly with plastic wrap on the surface to keep it fresh. Use within 2 days for the best texture and flavor.

Why do the cookies get soggy if I assemble too early?

The moisture from the pastry cream seeps into the cookie dough over time, causing the cookies to lose their soft-but-chewy texture and become soggy. To maintain perfect texture, assemble the cookies just before serving.

Final Thoughts

Making these Creme Brûlée Cookies with Caramelized Sugar Recipe is such a rewarding way to elevate your baking game. The combination of soft, buttery sugar cookies with luscious vanilla pastry cream and that satisfying caramelized sugar crunch is pure comfort and elegance rolled into one delightful treat. I hope this recipe brings a little French-inspired magic to your kitchen and plenty of smiles to your dining table. Happy baking and bon appétit!